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

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

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

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...