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

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

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

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...