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Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

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

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

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

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...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...