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Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...