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Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...