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Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...