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Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...

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