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Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

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

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

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

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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