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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

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

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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