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

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

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

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

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

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

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

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

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

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

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

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...