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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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