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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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