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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...