Search the Counter

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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