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A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...