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Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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