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Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

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

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