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Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...