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Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

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

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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