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Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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