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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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