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Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...