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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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...

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

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