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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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