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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...