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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...