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Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...