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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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

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

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

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

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...