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Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...