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Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...