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

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...