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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...