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

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

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...