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Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...