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Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...