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The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

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