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Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...