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Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...