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Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

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

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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