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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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