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

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

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

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

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

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

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

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

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

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

German salami — coarse-ground cured pork, lightly smoked, seasoned with mustard seed, g...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

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

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

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

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

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

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