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The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...