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Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

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

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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