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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...