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Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

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

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...