Poultry

Behind every bird is the farmer who raised it, most of them small family operations across Ontario. Many raise their flocks on pasture, others follow certified organic standards, and all of them put space, feed and time ahead of speed. The difference shows up in the texture and flavour of the meat.

The range covers chicken, turkey, duck and goose, from whole birds to bone-in pieces, boneless cuts, ground meat and organ meats, plus a few ready-to-cook ingredients such as meatballs, hot dogs and bone broth. Most ingredients are sold frozen, availability shifts with what farmers bring to market, and holiday birds are reserved with a deposit. Gather the family around a Sunday roast or a quick weeknight supper.