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Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...