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Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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