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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...