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Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

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

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

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...