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Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...