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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...