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Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...