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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...