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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...