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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...