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Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...