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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...