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Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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