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Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

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

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

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

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

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

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

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...