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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...