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Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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