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Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

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

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