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Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

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

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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