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Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

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

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...