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Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

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