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Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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