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Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...