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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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