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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

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

The hot version of our sopressata — same flat-pressed slow cure, with chili worked thro...

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

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

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

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

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

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

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

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

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...