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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

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

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...