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Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...