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Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...