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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...