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Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

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

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

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

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