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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...