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Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...