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Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

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

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

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