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Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...