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Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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