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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

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

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...