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Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...