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French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...