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Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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

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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...