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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...