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Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...