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A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...