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

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

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

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...