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Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...