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Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

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

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

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

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

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

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...