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

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,...

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

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...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

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

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

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

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