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

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

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...