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

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

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

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

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

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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