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Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...