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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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