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The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

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