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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...