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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

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

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

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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