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

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...