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Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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 turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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