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Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

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

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

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