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Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

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