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Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...