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Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...