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Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

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

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...