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Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

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

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...