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Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...