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Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...