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

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...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...