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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...