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

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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