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Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Bone-in prime rib with the fat cap removed — the same showstopping holiday roast as our...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...