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

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

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...