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Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

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

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

The hot version of our Genoa salami — same cured pork, garlic, and white wine, plus chi...