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Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...