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Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...