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Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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