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Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...