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

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

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

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...