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Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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 ...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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