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

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...