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

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

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

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...