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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

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

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...