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

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

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

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...