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Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...