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

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...