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Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

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

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...