Products

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

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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