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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

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

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...