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The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

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

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