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The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...