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Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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