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

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

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...

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

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...

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

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

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

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

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...

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

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

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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