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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

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

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

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

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

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

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

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

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

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

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

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

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

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

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

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