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Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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