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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...