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Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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