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The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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