Products

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...