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Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...