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Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

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

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

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

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...