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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

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

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

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

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

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

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

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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