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The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

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

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...