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Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

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

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

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

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

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