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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

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

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

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