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Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

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