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Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

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

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

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

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

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

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

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

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

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

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

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...