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Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...