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Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

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

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

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...