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Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

A rotating selection of traditional Dutch cheeses beyond our core Gouda line — boerenka...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...