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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...