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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

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

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...