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Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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

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