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

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

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...