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

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...