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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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