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Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...