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Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...