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Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...