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Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

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

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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