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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...