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A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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