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Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

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...

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