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Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...