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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...