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Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

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

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...