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Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

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

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

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

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...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

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

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...

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...

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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