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Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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