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Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

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

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...