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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...