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Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

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

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...