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Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...