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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

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

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

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

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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