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Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...