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The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...