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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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...

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