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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

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