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

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

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

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

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

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

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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