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Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...