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Whole smoked brisket, unsliced, priced at $24.99/lb. Set the quantity to the number of ...

Porchetta, the Italian roast pork favourite, priced per pound. Set the quantity to the ...

Roast beef from your gourmet butcher, priced per pound. Set the quantity to the number ...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

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

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

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

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

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...