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Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...