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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...