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Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...