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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...