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Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

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

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

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

Italian pancetta — cured pork belly, rolled and tied, the essential ingredient in pasta...

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

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

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

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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