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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...