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Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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

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

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

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

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

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

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

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...