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

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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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