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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...