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

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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