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Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...