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Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...