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Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...