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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...