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Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...