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The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...