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

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

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

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

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...

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

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

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

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

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

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...

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

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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

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