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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...