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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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

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

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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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