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Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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