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Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

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

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

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...