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Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...