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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...