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The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...