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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

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

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...