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Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

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

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...