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Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

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

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

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

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

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

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

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...