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Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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