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Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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