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Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...