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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...