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Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...