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Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

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

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

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

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

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

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

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

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

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

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...