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The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...