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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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