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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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