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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

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

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

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

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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