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Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

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

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

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...