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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

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

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 ...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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