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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...