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Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

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

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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