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Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

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