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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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