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Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...