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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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