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Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

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

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

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...