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Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

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

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

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

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...