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The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

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

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

All-beef sausage made from AAA Canadian beef — pork-free, garlic-and-herb forward, made...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...