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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

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

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...