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Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

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

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

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...