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Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...