Search the Counter

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...