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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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

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

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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

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

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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