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Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

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

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

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

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

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...