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Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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