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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...