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Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...