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Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

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

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...