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Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...