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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

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

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...