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

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

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...