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Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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