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Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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