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

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

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

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

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

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

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

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...

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

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

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...