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Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...