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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...