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Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

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

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

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...