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

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

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

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

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

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

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

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

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

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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