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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...