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

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

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

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

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

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

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

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

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...