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The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...