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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...