Pure duck fat from Moulard ducks, made all-naturally without additives or preservatives. With a silky mouthfeel, subtle flavor, and a high smoke point, duck fat is perfect for high-heat cooking. Chefs consider it the best animal fat for cooking, and it enhances the flavor of anything it touches, from poultry to potatoes, and meat to fresh vegetables.

NEW! We use heritage-breed pork belly to make our bacon, which is single-smoked over applewood chips, without artificial nitrates, nitrites or preservatives. Our full-flavored bacon is a balance of delicious pork and sweet smoke, and made the old-fashioned way. This bespoke bacon can be sliced to any thickness you desire, chunked for lardons, cubed for soup, carbonara and any number of recipes that would be better with smoky bacon.

Known as bavette in French, which means bib and refers to thin meats, the sirloin flap is a somewhat unrecognized cut outside of chef and butcher circles. This well-marbled piece of beef comes from the bottom part of the sirloin butt, and is similar to the flank and skirt cuts, although much beefier and more supple. Great for marinating and then quickly searing or grilling, sirloin flap can also be cooked sous vide, then seared, or simply broiled. However you cook it, be sure to slice it against the grain for serving.