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Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

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

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...