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Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...