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Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

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

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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