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Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...