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Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

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

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...