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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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