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English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

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

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...