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Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

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

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...