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Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

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

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