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Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

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

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

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...