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

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...