Products

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...