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Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...