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Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...