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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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