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Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...