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Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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