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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

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

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

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

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...