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The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

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

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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