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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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