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Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...