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The premium version of our mortadella with whole pistachios studded throughout. Green p...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...