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Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...