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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...