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

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

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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