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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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