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Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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