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

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...