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

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...