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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...