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Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

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

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...