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Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

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

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...