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Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...