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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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