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Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...