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Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...