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Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

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

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

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...