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

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

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

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...