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Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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