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Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

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

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

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

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Salametti — smaller cured Italian salami sticks, typically 6–8 inches. Same cure as Gen...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

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

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

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...