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Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

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