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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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