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Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

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

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

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

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

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

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

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

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

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