Products

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...