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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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

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

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...