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AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...