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Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...