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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...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

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

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

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...

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

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

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

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

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

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

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...