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Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

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

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

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

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...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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