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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...