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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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