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Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

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...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...