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Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

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...

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

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

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

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

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

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

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

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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,...

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

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