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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Genoa salami — cured pork salami from northern Italy, seasoned with garlic, salt, peppe...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

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

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

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

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

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

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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