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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

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

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

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

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...