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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...