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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...