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New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

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

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...