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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

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

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

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

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...