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Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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