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English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

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

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...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

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

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

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