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Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...