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Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...