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The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...