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Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

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

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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

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

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...