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Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

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

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...