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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

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

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...