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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...