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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

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

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

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

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

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