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Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

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

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...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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