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Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...