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Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

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