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Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...