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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...