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AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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