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

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

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

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

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