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Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...