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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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