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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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