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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...