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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...