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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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