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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...