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Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...