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Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...