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All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

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

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...