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Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...