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Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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