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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...