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AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...