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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

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

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

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

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

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...