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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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