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Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...