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Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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