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Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...