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Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...