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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...