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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...