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Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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