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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

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