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Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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