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Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

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

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

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