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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

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