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Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...