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Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

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

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...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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