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Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...