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Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...