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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...