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Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...