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Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...