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

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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

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

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

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

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

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...