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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...