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Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...