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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

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

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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