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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...

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

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...