Thirty years.
One family.
One standard.

Toronto Wholesale Meats was founded in 1993 by Joey and his father — two Italian immigrants who believed that the way a city eats reflects the care that goes into sourcing it. They started small: a facility in the west end, a handful of restaurant accounts, and a commitment to AAA Canadian grade product that never wavered.

For thirty years they built their reputation quietly, through the quality of what they sent out the door. No advertising. No noise. Just chefs who kept calling back, hotels that refused to switch suppliers, and institutions that had been ordering from the same family for a generation.

The decision to go direct to consumer.

In 2024, Joey made the decision the trade had been asking about for years: open the doors. The same product that had been feeding Toronto's best restaurants — the same AAA cuts, the same portioning standards, the same Nonna's dry rub recipe — now available directly to the households of the city that had been eating it without knowing the name behind it.

Nonna's dry rub. The recipe that started it all.

Before the business, before the facility, before the first restaurant account — there was the family kitchen, and there was Nonna's dry rub. A blend of herbs, sea salt, and spices passed down through two generations. Today it goes into every subscription box, every wholesale kit, and every kitchen we serve. The recipe has never changed. It never will.