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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...