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Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...