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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

The premium version of our mortadella with whole pistachios studded throughout. Green p...

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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

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

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

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

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

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...