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Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

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

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

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