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Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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,...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...