Showing 1–18 of 19 results
$6.81
If you?re thinking sub, sandwich, or panini with an Italian twist, this is the salami for you. Hickory wood provides
$10.49
Bacon. Need we say more? Bacon is so prized by meat lovers, they wrap it around other kinds of meat.
$4.73
For this one, we took our inspiration from Chef Paul Bertolli, and used the simplest process we could so the
$12.60
This meat really is all it?s quacked up to be. The strong and distinct flavour of duck presented as a
$7.35
We picked a peck of pickled peppers and popped them in. Perfect! The jalape?os bring the heat, and award-winning Bleu
$7.88
Our version of an Italian classic. Wine cured beef tenderloin with lots of subtle flavours. Perfect with a glass of
$7.35
Traditional salami in the Spanish-style, spiced just right; bold, and earthy. You don?t need much to add a level of
$10.45
Take your pizza game up a level with this spicy, dry cured salami, or slice it up for a killer
$7.82
Speck Alto Adige PGI is a dry-cured, lightly smoked ham, produced in South Tyrol, northern Italy. Parts of its production
$12.60
Duck adds a heightened level of quality, perceived and actual, to any dish. It?s moist and tender, and flavoured with
$10.45
The balanced flavour of this dry cured salami made with red wine makes it a perfect choice for a dish
$6.81
You don?t need to be a hunter to enjoy this decidedly European sausage. It?s appealingly seasoned with mustard seed, nutmeg,
$11.50
You could say that guanciale is the face of pork. We take only the best, locally-sourced pork cheek, rub it
$8.66
Nduja?is a particularly spicy, spreadable pork salumi from Italy. Made with pork shoulder and belly and back fat. Gluten free.
$12.55
Where would meat lovers in Canada be without the city of Montr?al? This is another award-winner for us, and it
$9.40
We take this beautifully marbled cut, cook it and cure it, and cover it with paprika and cayenne pepper. If
$7.46
Lomo is the finest of Spanish cured meats. An entire pork tender loin is beautifully cured and ready for cutting
$11.50
A good ol? fashioned pork belly, dry-cured and skin-on, takes on a whole new look and feel when we season
Loading
No Products for load
