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Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...