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Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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