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Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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