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Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

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

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...