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

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

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

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Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

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

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

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

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

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

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

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

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

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

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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