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Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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