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

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...