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English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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 ...

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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