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

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

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

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Cured Spanish chorizo — the cured version, distinct from the fresh cooking chorizo. Smo...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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