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

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

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