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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...