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Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

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

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...