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Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...