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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...