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Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...