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Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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