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

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

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

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

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...