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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...