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Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

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

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