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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

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

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

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

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

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