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Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

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

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

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