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Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...