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A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...