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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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