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Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...