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Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

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

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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