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Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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