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Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...