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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...