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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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...

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

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

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

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...