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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...