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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...