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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

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

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...