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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...