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

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

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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