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Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...