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Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

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

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...