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Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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