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Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...