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AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...