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Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

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

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

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