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Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...