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

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

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

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

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...