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Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...