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

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...