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Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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