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Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...