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Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

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

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

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...