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Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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