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French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

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

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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