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Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...