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

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

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

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...