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

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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