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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

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

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

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...