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The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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