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Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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