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Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

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

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

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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