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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...