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Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

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

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...