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Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...