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Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

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

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

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...