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

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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