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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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