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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

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

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...