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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

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

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

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...