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Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...