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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...