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Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

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

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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