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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...