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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...