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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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