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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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

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

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

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

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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