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Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...