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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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