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Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

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

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...