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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...