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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

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

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

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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