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Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Grandpa ham — old-style cooked ham, gently seasoned, the classic deli ham of generation...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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