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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...