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Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...