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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...