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Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...