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Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

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

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...