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

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...