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Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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

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

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

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...