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Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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