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The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...