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Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...