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

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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...