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Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...