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Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...