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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

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

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

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

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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