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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

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

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

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