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Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...