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

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

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

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

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

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...