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Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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