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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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