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

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

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

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...