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Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

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