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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...