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

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

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

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