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Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

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

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

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

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