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Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...