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Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...