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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...