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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

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

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...