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

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

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

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...