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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...