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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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