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

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

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

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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...