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Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

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

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...