Products

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

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...