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The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...