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Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Boneless Ontario pork shoulder — the workhorse cut for pulled pork, slow-cooker carnita...