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The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...