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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

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

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

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

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

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

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

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

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

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