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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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