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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...