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Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...