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U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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 pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...