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Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...