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Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

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