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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...