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The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

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

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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