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Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...