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Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

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

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...