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Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...