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Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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...

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...