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Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...