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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

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

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

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

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

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...