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Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

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

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...