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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...