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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

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

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

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...