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Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...