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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...