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Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...