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Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...